{"created":"2021-03-01T06:07:49.980248+00:00","id":4049,"links":{},"metadata":{"_buckets":{"deposit":"53ba2b3d-96c9-43eb-9223-69c380d3de8d"},"_deposit":{"id":"4049","owners":[],"pid":{"revision_id":0,"type":"depid","value":"4049"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00004049","sets":["423:424:425","453:454"]},"author_link":["47112","47113","47114","47115","47116","47117","47118","47119"],"control_number":"4049","item_1627363077551":{"attribute_name":"出版タイプ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_5_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"プロピオン酸菌P.shermaniiによる生ゴミ培地中の優先的基質資化","subitem_alternative_title_language":"ja"}]},"item_5_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-03","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"44","bibliographicPageStart":"37","bibliographicVolumeNumber":"6","bibliographic_titles":[{"bibliographic_title":"日本食品工学会誌","bibliographic_titleLang":"ja"}]}]},"item_5_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"To utilize kitchen refuse as a substrate for polylactic acid (PLA), it is essential to eliminate the L-and D-lactate initially contaminated, while preserving the glucose in it. Both the specific growth rate (μ) and the substrate consumption rate (rs) of Propionibacterium sheymanii on kitchen refuse medium (KRM) were compared at each pH 5.0, 5.5, 6.0 and 6.5 with artificial kitchen refuse medium (AKRM), lactate medium (LM) and lactate-glucose medium (LGM) which respectively contains glucose, lactate, and a mixture of these substrates. Lactate initially contaminated in KRM was assimilated prior to glucose by P. sheymanii at each pH. In KRM and LGM, enhancement and reduction of cell growth by lactate were observed at pH 6.5 and 5.0, respectively, when compared with that in AKRM. As a result, a glucose consumption rate in KRM was more than twice, but was significantly lower than that in AKRM at pH 6.5 and 5.0, respectively. Glucose could be preserved by a low glucose consumption rate when pH was changed from 6.5 to 5.0 after lactate exhaustion in KRM. Preferential substrate utilization of P. sheymanii and a pH change from 6.5 to 5.0 can increase the optical purity of lactic acid while preserving glucose.","subitem_description_language":"en","subitem_description_type":"Abstract"},{"subitem_description":"高品質なポリ乳酸の製造には,高い乳酸の光学純度が要求される.生ゴミの貯蔵・運搬の際に,L(+)/D(-)乳酸が蓄積される.生ゴミを培地として,乳酸発酵によりポリ乳酸の製造を目指す場合,高い光学純度を達成するためには,すでに蓄積したL(+)/D(-)乳酸のみを除去すると同時に,引き続く乳酸発酵の基質となるグルコースの消費を抑える必要がある.プロピオン酸菌P.shermaniiは,グルコースと乳酸を基質として両方含む場合,優先的に乳酸を資化することが報告されている.そこで,プロピオン酸菌P.shermaniaのグルコースに対する乳酸の優先的資化性を,生ゴミ培地中の初期混入乳酸の選択的除去へと応用した.本研究では,生ゴミ培地および合成培地を用いて,各種pHにおける培養工学的パラメータを算出し,P.shermaniaの示す基質資化性について詳細に検討した.実際に排出された生ゴミを調製して,基質としてグルコースと乳酸を含む生ゴミ(KRM)培地,生ゴミ培地と同じ組成の食品を調製することにより,基質としてグルコースのみ含む模擬生ゴミ培地(AKRM) ,プロピオン酸菌の増殖培地において,基質として乳酸のみ含む乳酸増殖培地(LM),乳酸とグルコースの両方を含む乳酸グルコース増殖培地(LGM)の4種類の培地を調製し,pH5.0,5.5,6.0,6.5の条件下で培養を行った.KRM培地とLGM培地において,いずれのpH条件下でも,グルコースより優先的に乳酸が資化された.乳酸とグルコースを資化する過程において,生成物阻害により,2つの顕著に異なる比増殖速度のモードが観測された.すなわち,pHが高いと増殖が活性化される一方,pHが低いと増殖が阻害される.ここでは,pH6.5において乳酸の資化が活性化されることと,pH5.0において,菌体増殖速度とグルコース消費速度が共に低いことを見出した.生ゴミ培地(KRM)を用いて,pH6.5から5.0にシフトさせた場合にも,上記現象が確認された.したがって,生ゴミを基質とする場合,まずpH6.5においてプロピオン酸菌P.sheymaniiで乳酸を資化し,その後pH5.0に下げることによりグルコースの過消費を防げるため,引き続く乳酸発酵で,効率的に高い光学純度が得られる可能性が示唆された.","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_5_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"47116","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ムン, ヒチョン","nameLang":"ja-Kana"}]},{"nameIdentifiers":[{"nameIdentifier":"47117","nameIdentifierScheme":"WEKO"}],"names":[{"name":"脇坂, 港","nameLang":"ja"}]},{"nameIdentifiers":[{"nameIdentifier":"47118","nameIdentifierScheme":"WEKO"}],"names":[{"name":"白井, 義人","nameLang":"ja"}]},{"nameIdentifiers":[{"nameIdentifier":"47119","nameIdentifierScheme":"WEKO"}],"names":[{"name":"谷口, 正之","nameLang":"ja"}]}]},"item_5_publisher_7":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本食品工学会","subitem_publisher_language":"ja"}]},"item_5_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type_id":{"subitem_relation_type_id_text":"http://doi.org/10.11301/jsfe2000.6.37","subitem_relation_type_select":"DOI"}}]},"item_5_relation_31":{"attribute_name":"異版である","attribute_value_mlt":[{"subitem_relation_type":"isVersionOf","subitem_relation_type_id":{"subitem_relation_type_id_text":"https://www.jstage.jst.go.jp/article/jsfe2000/6/1/6_1_37/_pdf","subitem_relation_type_select":"URI"}}]},"item_5_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"Copyright (C) 2005 Japan Society for Food Engineering"},{"subitem_rights":"本文データは学協会の許諾に基づきJ-Stageから複製したものである"}]},"item_5_select_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_5_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA12076107","subitem_source_identifier_type":"NCID"}]},"item_5_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1345-7942","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"Moon, Hee Cheon","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"47112","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Wakisaka, Minato","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"47113","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Shirai, Yoshihito","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"47114","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Taniguchi, Masayuki","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"47115","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-07-30"}],"displaytype":"detail","filename":"6_1_37-44.pdf","filesize":[{"value":"1.1 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"6_1_37-44.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/4049/files/6_1_37-44.pdf"},"version_id":"30d748f2-d3b3-4bda-ae33-845dd63172fa"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"kitchen refuse","subitem_subject_scheme":"Other"},{"subitem_subject":"P. shermanii","subitem_subject_scheme":"Other"},{"subitem_subject":"lactate","subitem_subject_scheme":"Other"},{"subitem_subject":"glucose","subitem_subject_scheme":"Other"},{"subitem_subject":"pH","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"eng"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"Preferential Substrate Utilization by Propionibacterium shermanii in Kitchen Refuse Medium","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"Preferential Substrate Utilization by Propionibacterium shermanii in Kitchen Refuse Medium","subitem_title_language":"en"}]},"item_type_id":"5","owner":"1","path":["454","425"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2014-03-17"},"publish_date":"2014-03-17","publish_status":"0","recid":"4049","relation_version_is_last":true,"title":["Preferential Substrate Utilization by Propionibacterium shermanii in Kitchen Refuse Medium"],"weko_creator_id":"1","weko_shared_id":-1},"updated":"2022-12-15T04:25:47.878954+00:00"}